Roasted Lamb with Carrots
1.
Cut the mutton into pieces and blanch it.
2.
Sheng out and spare.
3.
Carrots, onions, and orange zests are ready and cut.
4.
Saute half of the onion, ginger, garlic, orange zest, spicy tempeh, and pepper in a frying pan.
5.
Lamb is fried in the pan.
6.
Add cooking wine, dark soy sauce, vinegar, salt, and stew with water.
7.
Add carrots after 20 minutes.
8.
When the soup is almost dry, add the remaining regular onions and stir-fry them out of the pot.